The secret to amazing gumbo is a slow-cooked roux.

‘You’re done when the roux is the color of this penny.'"

Now, these women certainly did not have the same mother, but they shared the same story.

Creole Shrimp Gumbo with Andouille Sausage served in a shallow bowl

Elise Bauer

Twenty-five minutes or so of stirring can seem like forever to a 10 year old!

The slow cooking of of oil and flour together create a wonderful flavor as the flour browns.

What Is the Holy Trinity?

Shrimp Gumbo with Andouille Sausage

Elise Bauer

The “holy trinity” in Cajun and Creole cooking isbell pepper, onion, and celery.

It’s called this because it forms the foundation of a lot of recipes in this cuisine.

What Is File?

Shrimp gumbo with andouille sausage in a shallow bowl

Elise Bauer

Another hallmark of gumbo is the use of file powder.

File is available in many supermarkets (we found ours at Whole Foods), or online.

Just double-check to warm it up before continuing with the recipe.

Start the roux for Cajun shrimp gumbo by whisking together flour and oil

Elise Bauer

Warm it up again on the stovetop and finish cooking the gumbo with the shrimp.

What to Serve With Gumbo

Gumbo needs nothing more than a scoop ofwhite rice.

To serve, sprinkle the gumbo with file powder and hot sauce.

Continue cooking the roux for shrimp gumbo until it starts to thicken and turn color

Elise Bauer

This means this gumbo is at its very best if made and served the same day it’s made.

That said, if you don’t mind the shrimp, leftovers are great reheated for lunch or dinner.

Leftovers will keep for about three days in the fridge.

When done cooking, the roux for shrimp gumbo will be a dark copper color and quite thick

Elise Bauer

Gumbo doesn’t freeze well once you’ve added the shrimp.

File is available in many supermarkets (we found ours at Whole Foods), or online.

Note that you’re free to make your own shellfish stock with the shells from the shrimp.

Stir the peppers, onions, and celery for shrimp gumbo into the roux

Elise Bauer

Put the shrimp shells and tail tips in a pot and cover with 2 quarts of water.

Bring to a boil, reduce to a simmer, and simmer uncovered for an hour.

Strain and use in this recipe for the stock.

Make sure all the vegetables are coated with roux and spices

Elise Bauer

Diluted bottle clam juice will also work as shellfish stock in this recipe.Read more here.

Whisk in the flour and lower the heat to medium.

Stir almost constantly, making sure to scrape the bottom of the pan as you stir.

Slowly add the warm broth for the shrimp gumbo to the pot with the roux and vegetables

Elise Bauer

Keep cooking and stirring (careful, you want the flour to cook, not burn!)

until the roux is the color of an old penny, about 20-30 minutes total time.

Cook, stirring often, for 5 minutes.

Add the sausage to the stew with the vegetables for shrimp gumbo

Elise Bauer

Add the garlic and cook another 2 minutes.

Stir in the Cajun seasoning.

In a separate pot, heat the stock and water until steamy.

Finally, add the shrimp for the gumbo to the pot with the vegetables and sausage

Elise Bauer

Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste.

Simmer gently for 30 minutes.

This will often “fix” it.

Cook the gumbo until the shrimp are cooked through

Elise Bauer

Cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).

Add salt and black pepper to taste.

Serve with white rice, garnished with green onions.

To eat, sprinkle with file powder and hot sauce.